Double Chocolate Cake

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 200 g Digestive biscuits, crumbled
  • 100 g Butter, melted
  • Butter, for the cake tin
  • For the filling
  • 300 g QimiQ Whip Pastry Cream (previously QimiQ Whip), chilled
  • 200 g Dark chocolate (40-60 % cocoa), melted
  • 250 g Mascarpone
  • 2 Banana(s)
  • 2 tbsp Cocoa powder
  • 3 Egg(s)
  • 60 g Sugar
  • For the topping
  • 250 g QimiQ Whip Pastry Cream (previously QimiQ Whip), chilled
  • 80 ml Milk
  • 50 g Sugar
  • 2 cl Rum
  • 170 g Dark chocolate (40-60 % cocoa), melted
Method
1.

Preheat the oven to 100 °C (conventional oven).

2.

For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin and also line the side of the cake tin if required.

3.

For the filling: mix the ingredients together with an immersion blender until smooth. Pour the mixture onto the base and bake in the prehated oven for approx. 60 minutes. Allow to cool.

4.

For the topping: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

5.
Add the milk, sugar and rum and continue to whip until the required volume has been achieved. Fold in the melted chocolate.
6.
Top the cake with the chocolate mousse and allow to chill for approx. 4 hours.